BITTERSWEET CHOCOLATE AND PEAR PIE
This rich, chocolate-y pie's flavor really depends on ripe, flavorful pears. (In other words, if they're still rock-hard, don't bother.) For a topping idea, try making homemade whipped cream with a dollop of sour cream whipped in; the slight acidity nicely cuts through the pie's chocolatey richness.
Provided by Midwest Living
Categories Food
Time 5h
Yield 9-inch pie
Number Of Ingredients 12
Steps:
- For filling: In a large bowl, toss pears and lemon juice together. In a small bowl, combine 1/2 cup granulated sugar, the tapioca flour, cinnamon and salt. Add sugar mixture to pears; toss with hands to coat evenly.
- Unwrap one disc of pastry and place it on a lightly floured surface. Bang the dough with your rolling pin about 4 times, from left to right. Flip and bang left to right again. Begin rolling the pastry from the center forward, using less pressure on the edge. Every few rolls, rotate the disc a quarter-turn. If pastry starts to stick, lift it gently and sprinkle more flour underneath. If the top gets sticky, flip the disc over. Continue rolling and rotating until the circle is 12 to 13 inches across. Loosely fold the circle in half and transfer to a 9-inch pie plate. Unfold dough and gently but snugly press it into the corners. If any dough hangs over by more than 2 inches, trim it with kitchen scissors. (Use those scraps to patch holes or bolster spots where you don't have much overhang.)
- Roll out the second disc of pastry into a 10-inch circle (or follow the directions for a lattice-top pie, below**). Slide the circle onto a parchment-lined baking sheet. Refrigerate the pastry shell and pastry top for 30 minutes.
- To assemble: Sprinkle 1 teaspoon each turbinado and granulated sugar evenly all over the bottom of pie shell, followed by the chocolate and finally the pear filling. Dot pears with butter cubes. Top with the circle of pastry. Roll the bottom pastry up and inward, enclosing the edge of the top pastry circle, to form a thick rim and crimp to seal. Transfer assembled pie to the freezer for 15 minutes.
- Meanwhile, preheat oven to 450°. Place a foil-lined baking sheet on the bottom rack of the oven to catch drips. In a small bowl, beat together the egg and water. Brush pie all over with egg mixture. Use a paring knife to cut steam vents in the top crust. (We pricked the pie all over with dozens of tiny slits.) Bake pie on the middle oven rack until crust is evenly golden brown, about 20 minutes. Reduce oven temperature to 325° and continue baking until pie juices are bubbling in the center, 60 to 70 minutes. Transfer pie to a wire rack to cool for 4 to 6 hours before serving.
Nutrition Facts : Calories 786 calories, Carbohydrate 102 g, Cholesterol 121 mg, Fat 40 g, Protein 8 g, SaturatedFat 25 g, Sodium 490 mg, Sugar 45 g
CHOCOLATE PEAR PIE
I haven't tried this unusual pie, but it looks easy to prepare as it uses refrigerated pie crusts. From Sunset Magazine by Margaret Handshoe. Cooking time doesn't include cooling time.
Provided by Mami J
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Unfold one pastry round and line a 9 in pie pan.
- In a large bowl blend liqueur and cornstarch until smooth. Peel pears, cut in half lengthwise and slice into 1/2 in slices. Add them to bowl. Grate 2 tsp orange zest and add to bowl. Squeeze 2 tbs orange juice and add to bowl. Add chocolate chips and mix gently to combine. Pour mixture into pastry lined pan.
- On a lightly floured surface, unfold remaining pastry; roll out to make a 12 in round. Center pastry on top of pie filling. Pinch pastry to seal then fold edges under, flush with pan rim; pinch to flute the rim. Cut a few slits on top of pie decoratively. Sprinkle sugar evenly over pastry. Bake until crust is richly browned, 55-60 minutes.
- Let cool at least 1 1/2 hrs before serving. Pie can be refrigerated up to a day.
Nutrition Facts : Calories 220, Fat 9.2, SaturatedFat 4.9, Sodium 28.3, Carbohydrate 38.8, Fiber 6.9, Sugar 22.3, Protein 2.5
PEAR CHOCOLATE PIE
Make and share this Pear Chocolate pie recipe from Food.com.
Provided by Manuela
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F (205°C).
- Combine flour, 5 tbs sugar and salt in large bowl; cut in butter and work until mixture resembles coarse crumbs.
- Stir in enough water with fork just until flour is moistened.
- Shape dough into ball; flatten slightly.
- Roll out ball of dough on lightly floured surface into 12-inch circle.
- Fold into quarters.
- Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.
- Trim crust to 1/2 inch from edge of pan.
- Crimp or flute edge.
- Fill unbaked pie crust with dry beans and cook in preheated oven for 15-20 min or until done.
- Bring cream to a boil and mix in chopped chocolate.
- Stir until chocolate melted and the mixture smooth.
- Add vanilla extract.
- Bring water and 5 tbs sugar to a boil and add pears.
- Let simmer for 10 minutes.
- Slice pears.
- Line the bottom of pie with pears, cover with chocolate cream.
- Let cool completely before serving.
- Note: with the remaining pastry dough you could shape leavs or hearts to decorate the finished pie.
Nutrition Facts : Calories 274.5, Fat 13.4, SaturatedFat 8.3, Cholesterol 40.7, Sodium 98.1, Carbohydrate 37.8, Fiber 2.4, Sugar 22, Protein 2.2
CHOCOLATE-AND-PEAR PIE
For the brownie lovers in your life there's this chocolate-and-pear pie. It's fancied up with sliced pears and candied ginger-making it both sophisticated and seasonal in a single package. By all means, serve it à la mode-a scoop of vanilla ice cream is the perfect foil for its gooey richness.
Provided by Greg Lofts
Categories Brownie Recipes
Time 2h30m
Yield Serves 10 to 12
Number Of Ingredients 18
Steps:
- For the Crust: Preheat oven to 350°F. In a large bowl (or in a mixer fitted with the paddle attachment), whisk together butter, egg yolk, sugar, and salt until light and fluffy. Stir in flour to combine, then knead mixture with your hands a few times to form a soft, pliable dough.
- Press dough evenly into bottom and up sides of a standard 9-inch pie dish. Refrigerate until firm, at least 20 minutes or, covered, up to 1 day.
- For the Filling: In a large bowl (or mixer fitted with paddle attachment), whisk together butter, 3/4 cup sugar, eggs and egg white, vanilla, salt, 1/4 teaspoon cinnamon, and cocoa until thick and glossy, 1 to 2 minutes. Stir in flour just to combine, then chocolate and ginger.
- Peel, halve, and core pears, then immediately toss in a bowl with lemon juice (to prevent browning). With flat sides facing down, slice pears lengthwise into 1/4-inch thick slices, and fan out slices slightly (like a hand of playing cards) but do not separate. Arrange slices from one half of the pear in a single layer on the bottom of the chilled crust.
- Pour brownie batter into crust, smoothing top with an offset spatula. Arrange remaining sliced-and-fanned pear halves on top of batter. Drizzle with remaining lemon juice from bowl (you should have about 2 teaspoons).
- Stir together remaining 2 teaspoons sugar and 1/4 teaspoon cinnamon; sprinkle evenly over pears. Bake until pie is puffed and set along edges but still slightly wobbly in center, 50 minutes to 1 hour. Let cool on a wire rack until no longer hot, about 30 minutes. Slice and serve warm or at room temperature, with ice cream.
PEARS IN CHOCOLATE SAUCE
Delight your family with this elegant and delicious dessert.
Provided by MONICA SELF
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Leave stems on peeled pears. Sprinkle with lemon juice to prevent browning. Set aside.
- In a saucepan large enough to accommodate 4 pears standing upright, combine water and sugar. Place over medium heat, and boil until sugar is dissolved. Stir in vanilla, then place the pears in. Reduce heat, cover, and simmer for 15 minutes. Allow to cool in liquid, then drain.
- In the top of a double boiler, combine chocolate, cream and butter. Heat, stirring, until chocolate is melted and smooth. Remove from heat, and stir in coffee liqueur.
- Place pears on serving dish, pour chocolate sauce over pears, and garnish with maraschino cherries.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 71.7 g, Cholesterol 19 mg, Fat 15.3 g, Fiber 8 g, Protein 2.9 g, SaturatedFat 9.4 g, Sodium 27.2 mg, Sugar 55.3 g
CHERRY PEAR PIE
Two of my family's favorite fruits appear in this splendid pie with a nutty streusel topping. I like to serve slices with cherry-vanilla frozen yogurt.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss pears and cherries with lemon juice and extract. In a small bowl, mix sugar and cornstarch; add to pear mixture, tossing to coat. Transfer to pastry-lined pie plate., For topping, in a small bowl, mix flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over filling., Bake 50-60 minutes or until golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack.
Nutrition Facts : Calories 531 calories, Fat 22g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 219mg sodium, Carbohydrate 80g carbohydrate (45g sugars, Fiber 5g fiber), Protein 5g protein.
PEAR AND CHOCOLATE TART
My version of a recipe found on a free supermarket recipe card! It's chocolaty, juicy, and scrumptious. The tart is best served warm with creme fraiche.
Provided by vicki oliver
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Roll pastry out to 1/4 inch thickness and use it to line a 9-inch tart dish. Prick the pastry with a fork and then place into the freezer for 20 minutes to prevent pastry from rising during baking.
- Bake in the preheated oven for 10 minutes. Set crust aside. Reduce oven temperature to 325 degrees F (165 degrees C).
- Heat a saucepan about 1/3-full of water to a low simmer, about 5 minutes, then reduce heat to lowest setting. Place a heat-proof bowl over the pan in such a way that it does not touch the water. Add chocolate to the bowl and allow to melt. Limit stirring to an absolute minimum to prevent chocolate from separating.
- Mix ground almonds, eggs, sugar, and butter together in a bowl. Add warm melted chocolate and stir to combine. Pour chocolate mixture into the baked pastry crust.
- Arrange pears on top of the tart by pressing them into the chocolate mixture.
- Bake in the hot oven until pastry is golden and mixture is firm, 35 to 45 minutes.
Nutrition Facts : Calories 560.5 calories, Carbohydrate 53.1 g, Cholesterol 72.5 mg, Fat 37 g, Fiber 7.4 g, Protein 9.4 g, SaturatedFat 10.2 g, Sodium 203.4 mg, Sugar 32.4 g
CHOCOLATE PEAR TART
This luscious chocolate tart is topped with sliced pears.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch removable-bottom tart pan with butter; set aside.
- In a food processor, combine almonds and sugar; process until very finely ground. Add butter, eggs, cocoa, vanilla, salt, and almond extract, if using; process until combined. Spread mixture evenly in prepared pan.
- Peel, halve, and core pears; cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work (to prevent discoloration). Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
- Place pan on a baking sheet; bake until top is puffed and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes. Cool completely in pan.
- Briefly heat jelly in the microwave or on the stove until liquefied. Gently brush pears with jelly; let set, at least 20 minutes. Remove tart from pan, and serve.
PEAR AND CHOCOLATE TART
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place the water and lemon juice in a saucepan. Peel the pears, cut them in half and core them. As each is peeled and cored, place it in the saucepan, just covered with water.
- Add one-half cup of the sugar, bring to a simmer and cook gently about 10 minutes, until the pears are just tender. Drain the pears and place them on several thicknesses of paper towel to continue draining.
- Melt the chocolate over hot water or in a microwave oven. Beat in the butter a tablespoon at a time, then beat in the eggs.
- Mix one-third cup of the hazelnuts or almonds with the flour and the remaining sugar and stir into the chocolate mixture.
- Preheat oven to 350 degrees.
- Sprinkle the remaining hazelnuts or almonds over the bottom of the baked tart shell. Cut each pear half into four thick slices and arrange the slices close together in the tart shell. Spread the chocolate mixture over the pears.
- Bake 30 minutes. Serve warm or cooled to room temperature with whipped cream on the side.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 12 grams, Carbohydrate 54 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 134 milligrams, Sugar 36 grams, TransFat 0 grams
ORCHARD PEAR PIE
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., In a small bowl, whisk egg, sour cream, sugar, flour, yogurt, vanilla and salt. Gently stir in pears. Pour into crust. Bake 15 minutes., Meanwhile, for topping, in a small bowl, combine flour, oats, brown sugar, pecans and cardamom. Cut in butter until crumbly; sprinkle over pie. , Bake until a knife inserted in the center comes out clean and topping is golden brown, 15-20 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 599 calories, Fat 31g fat (18g saturated fat), Cholesterol 91mg cholesterol, Sodium 346mg sodium, Carbohydrate 77g carbohydrate (39g sugars, Fiber 5g fiber), Protein 7g protein.
PEAR HAND PIES
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F In a medium sized bowl, combine sugar, flour, salt, cinnamon, and lemon zest. Mix well Add diced pears to sugar mixture and mix gently until well coated. Roll pie crust out. Using a bowl as a pattern that is approximately 4 - 5 inches in diameter, cut out round circles for your hand pies. Reroll excess dough to create more crusts. Place crusts onto a lined baking sheet. Place a small amount of pears in the center of one cut pie crust - leaving approximately 1/2 inch space around sides. Dot pear mixture with a small amount of butter. Sprinkle with few drops of lemon juice. In a small bowl beat egg with 1 tablespoon of water. Brush egg around the edge of the circle. This will act as a glue. Fold circle in half enclosing the pear filling. Crimp edges with a fork to ensure a good seal. Brush egg mixture on top of each hand pie. Slice slits on top and dust with course sugar if desired. Place on a lined cookie sheet. Bake for 20 minutes or until golden.
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